Seafood - Easy Crab Cakes Recipe
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Ingredients: |
Ingredients: CRAB CAKES:
1-1/2 cups Panko bread crumbs
1 cup mayonnaise
2 Tbsp. fresh parsley, chopped
1 Tbsp. chives, finely chopped
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1/8 tsp. freshly ground pepper
2 drops red pepper sauce
2 egg yolks
3 (6 oz.) cans lump crabmeat, well drained
COATING:
1 cup Panko bread crumbs
2 Tbsp. butter, melted
1-1/2 tsp. seafood seasoning
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Directions: |
Directions:Heat oven to 425 degrees F. In medium bowl, mix 1-1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible. Shape mixture by 1/4 cupfuls into 18 patties, 2-1/2 inches in diameter.
In a medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place on 2 ungreased 15" x 10" pans with sides. Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm. |
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Personal
Notes: |
Personal
Notes: I loved the Crab Cakes at Corky's Restaurant in Rockport. They were filled with large chunks of succulent crab and sautéed in butter to perfection.
One year, on my birthday, Dad took me to a (now defunct) restaurant near Key Allegro, which claimed to have not only "famous Texas-wide," but "famous world-wide," crab cakes. They tasted almost exactly like Corky's.
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